Classic Oatmeal Chocolate Chip Cookies
Nothing mimics the coziness of cooler months quite like an oatmeal chocolate chip cookie. Inspired by my Oatmeal Chocolate Chip Banana Cookies, these are a more classic spin on the iconic, not-too-sweet treat. Made with minimal ingredients, these are so easy to effortlessly whip up when the craving hits. They bake to become golden around the edges and develop an ideal blend of soft-chewy textures. Gluten, dairy, and refined-sugar free for everyone to enjoy (or for you to enjoy solo on repeat!).
Ingredients:
2 eggs
1/3 cup coconut sugar
1/4 cup coconut oil, melted & cooled
1 cup oat flour*
1/2 cups oats
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp nutmeg
pinch of salt
1/2 cup chocolate chunks
Directions:
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Whisk the eggs, coconut sugar, and coconut oil in a mixing bowl.
Fold in the remaining ingredients, reserving only the chocolate. Stir the chocolate in once everything else is well-incorporated. Feel free to save some chocolate to sprinkle on top of each cookie before baking.
Scoop the batter into six dollops on a parchment-lined or greased baking sheet. Bake for about 15 minutes.
Sprinkle with flakey sea salt, if desired, then enjoy!
Notes:
To make your own oat flour, simply blend oats on high speed for about one minute, or until a flour-like consistency is achieved.
